酿酒
釀酒
양주
Liquor Making
2015年
5期
5-8
,共4页
原料%制曲%工艺%贮存与勾兑
原料%製麯%工藝%貯存與勾兌
원료%제곡%공예%저존여구태
raw materials%koji making%technology%storage and blending
提高以西凤酒为典型代表的凤香型白酒质量的途径,是去杂增香.去杂是前提,杂味不除,增香无益.增香使酒味更郁,但要有一定的限度,香气过浓势必造成口味不协调.因此,许多香味物质组成的凤香型白酒,其比例保持平衡尤为重要,只有这样才能使口味丰满细腻.凤香型白酒质量的稳定提高,必须在继承传统工艺基础上,坚持技术创新,从选择优质原材料,培制优曲为基础,按照酿造传统工艺创新技术相融合为重点,进行精心贮存与勾兑为手段,是提高凤香型白酒质量的有效途径.
提高以西鳳酒為典型代錶的鳳香型白酒質量的途徑,是去雜增香.去雜是前提,雜味不除,增香無益.增香使酒味更鬱,但要有一定的限度,香氣過濃勢必造成口味不協調.因此,許多香味物質組成的鳳香型白酒,其比例保持平衡尤為重要,隻有這樣纔能使口味豐滿細膩.鳳香型白酒質量的穩定提高,必鬚在繼承傳統工藝基礎上,堅持技術創新,從選擇優質原材料,培製優麯為基礎,按照釀造傳統工藝創新技術相融閤為重點,進行精心貯存與勾兌為手段,是提高鳳香型白酒質量的有效途徑.
제고이서봉주위전형대표적봉향형백주질량적도경,시거잡증향.거잡시전제,잡미불제,증향무익.증향사주미경욱,단요유일정적한도,향기과농세필조성구미불협조.인차,허다향미물질조성적봉향형백주,기비례보지평형우위중요,지유저양재능사구미봉만세니.봉향형백주질량적은정제고,필수재계승전통공예기출상,견지기술창신,종선택우질원재료,배제우곡위기출,안조양조전통공예창신기술상융합위중점,진행정심저존여구태위수단,시제고봉향형백주질량적유효도경.
The approach to improve the quality of Xifeng typified Feng flavor liquor is to enhance complex aroma, and to remove off-flavor. The off-flavor removal is prerequisite. Flavoring makes liquor richer, but there should be a certain limitation. Too thick aroma will inevitably result in inconsistent tastes. Therefore, the ratio of flavoring components should be kept balance in Feng flavor liquor which has many flavor substances. This is the only way to make full and delicate taste. To improve stable quality of Feng flavor liquor, the inheriting of traditional process and the technological innovation should be performed. An effective way to improve the quality of Feng flavor liquor depends on the selection of high quality raw materials, excellent koji making, the fusion of traditional process and innovated technology, and careful storage and blending.
